How to make Khatta dhokla recipe | Gujarati Khatta Dhokla Recipe | 4 Flavour’s of Dhokla | Perfect Soft and Spongy Dhokla

Hello Everyone, you all are welcome to our blog Gujrati Rotlo Food Recipes. In this article, we will be learning How to make Khatta dhokla recipe & we will learn how to make 4 flavour’s of khatta dhokla at home in gujarati in a detailed way and you can serve Perfect Soft and Spongy Gujarati Khatta Dhokla Recipe to your friends, family and loved ones. Before we move ahead with the recipe, let us share some information about our blog Gujarati Rotlo (ગુજરતી રોટલો) Food Recipes with you all. We started our food channel in September 2022, with a simple vision of letting every individual prepare their own food without being dependent on a house help / chef / home maker.

In this blog you will get regular updates on popular food recipes and all our recipes will be completely pure vegetarian. We are here to help you cook delicious meals with less stress and more joy. We offer recipes and cooking advice for home cooks, starters, or experienced ones. Helping create “kitchen wins” is what we’re all about. Here you will get all the popular Gujarati, south Indian, north Indian, Chinese, and other food recipes.

Why Khatta Dhokla?

More than anything else, Gujaratis like khatta dhokla. We follow custom method by soaking, grinding, and fermenting the ingredients to create soft and spongy dhokla. In addition, we have prepared 4 flavour’s of khatta dhokla at home which are :

Black Pepper Dhokla, Turmeric Dhokla, Red Chilly Dhokla, Fried Dhokla with chutney.These flavor’s make Khatta Dhokla Chatpata & Tasty. We will share the ideal ingredient proportion with you, you can make Perfect Soft and Spongy Dhokla recipe on your first attempt.


Ingredients used to prepare Gujarati Khatta Dhokla Recipe:

  2. 02 TSP : SALT
  6. 750 ML : WATER
  7. 02 TSP : WHITE TIL
  11. 250 GMS : CURD

Some tips about 4 Flavour’s of Dhokla | Perfect Soft and Spongy Dhokla

  • Making soft khatta dhokla at home requires the following:
    • First, utilise small grain rice kinds like khichdiya or jeerasar rice for the dhokla batter.
    • Additionally, there should be half as much dal as rice.
    • The batter for dhoklas should be medium thick and pourable.
    • Additionally, mix the dhokla batter thoroughly to allow air to incorporate and give the dhokla a soft, spongy texture.
    • With spongy dhokla, I’ve included baking soda, but if you like, you can easily swap it out for Eno fruit salt.
    • On a high-medium burner, steam the dhokla for 12–15 minutes. Dhokla will become hard if it is over steamed.
    • When served hot, acidic, and slightly sweet, khatta dhokla tastes fantastic.


  • Making Khatta dhokla | Gujarati Khatta Dhokla Recipe

  1. Add rice, chana dal, and urad dal to a bowl. Wash it and soak it for 4-5 hours.
  2. Drain the water, then add the soaked rice and dal to the mixture jar.
  3. Add some water and 1/2 cup of sour curd as well. While blending the batter, don’t add any additional water.
  4. Make a smooth, medium-thick paste out of it by grinding.
  5. The batter for dhokla is ready. In a warm location, ferment the batter for 4-5 hours or overnight.
  6. Fluffy and thoroughly fermented batter results.
  7. After that, include salt, hing, green chilli paste, sugar, and oil into a batter. Mix well.
  8. Put some of the dhokla batter into a another bowl.
  9. Lemon juice and baking soda are now added. combine thoroughly.
  10. Pour the mixture into the oil-greased dhokla plate.
  11. When finished, remove the dish from the steamer and let it cool for 5–10 minutes.
  12. Make a square out of it. Set it apart.
  • Making Perfect Soft and Spongy Dhokla:

  1. Fill a bowl with 2 cups of batter.
  2. Add some lemon juice, a bit of baking soda, and some turmeric powder. Mix well.
  3. Fill the kadai with water. Five minutes of steaming under cover.
  4. Pour the mixture into the dhokla plate after greasing it with oil.
  5. Sprinkle the mixture with the red chilli powder and black pepper powder.
  6. For 10 minutes, steam on a high to medium flame in an idli-dhokla steamer or kadai.
  7. When finished, remove the dish from the steamer and let it cool for 5–10 minutes.
  8. Cooked dhokla should be covered in oil.
  9. The desired shape should be cut.
  10. Oil is used to eat khatta dhokla.
  • Making masaledar dhokla:

  1. Butter, oil, sesame, cumin, and mustard seeds should all be added to a skillet and sauteed together.
  2. Then turn down the heat and stir in the garam masala, black salt, and red chilli powder. Mix it.
  3. Dhokla pieces are added, then flipped to coat them in masala.
  4. Serve with coriander leaves as a garnish.
  • Making green chutney dhokla:

  1. Green coriander, mint, green chilies, ginger, garlic, cumin seeds, chaat masala, lemon juice, sugar, roasted chana dal, salt, and cold water should all be placed in a mixing jar.
  2. It is processed into a silky paste.
  3. The green chutney is prepared.
  4. Dhokla chunks and some green chutney should now be added to a bowl.
  5. Then add a pinch of hing to 1 tablespoon of hot oil in a tadka pan.
  6. Now add tadka to the dhokla. Mix everything by shaking the bowl.
  7. Add some coriander leaves and freshly shredded coconut as a garnish. serving it


In conclusion, Gujarati Khatta Dhokla is a delicious and popular food recipe that is easy to prepare and requires minimal ingredients. Made from a batter of besan (chickpea flour), yogurt, and spices, it has a tangy and savory flavor that is sure to satisfy.

Whether you are looking for a light snack or a quick meal, khatta dhokla / perfect soft and spongy dhokla is a great option that is both healthy and tasty. So why not try making it at home today and enjoy the authentic taste of Gujarati Khatta Dhokla Recipe & enjoy 4 Flavor’s of Dhokla which is one of the best items preferred for dinner by Gujaratis.




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In this blog you’ll get regular updates on popular food recipes and all our food recipes will be fully pure vegetarian. We’re then to help you cook succulent refection with lower stress and further joy. We offer fashions and cuisine advice for home culinarians, starters, or educated ones.